BULLETIN OF THE UNITED STATES FISH COMMISSION. 301 
ers sailing from Hull and Grimsby, and which are the largest vessels 
of their class, carry only five persons in a crew, as a rule, though in 
exceptional cases the crew-list may be larger. 
The Grimsby steam-trawlers carry eight in a crew, but the smaller 
class of steamers do not require so many men. 
In any case, a number of boys are usually carried. The Grimsby 
sailing-trawler generally has two boys in its crew, and sometimes the 
three youngest members of a crew are mere lads, varying in age from 
twelve to seventeen years, in which case there would be only two meu 
on board a vessel— the captain and “ second hand.” Ordinarily the 
crew of a sailing trawler of the larger class is constituted as follows : 
The cook is the youngest, and is usually from twelve to sixteen years of 
age. The u fourth hand” or u deck hand,” the next in grade, is a lad 
of fifteen to eighteen years of age, and generally one who has served 
a term at cookiug. Next in rank is the u third hand,” who, according 
to his ability and experience, may be promoted to this position when 
he is from seventeen to eighteen years old, and may have to hold it for 
lack of further promotion for several years; therefore, third hands 
vary in age from seventeen to twenty-seven years or more. The u second 
hand” occupies the position next to the master, his duty and official 
position corresponding with that of a mate on a merchant vessel. 
The skipper completes the crew. In almost every case promotions 
are made from the next lower grade, aud, with comparatively few ex- 
ceptions, the officers of a smack have served a long apprenticeship in 
all the inferior grades. Of course, there is much difference in the length 
of time men may have to serve before rising to command, this depend- 
ing on their ability, and perhaps on other circumstances. 
The duties of the various members of a trawler’s crew are thus defined: 
The cook, or, as he is sometimes called, the u fifth hand,” must cook the 
food for all hands, and take care of the cabin and store-room, where the 
provisions are kept. He must learn to steer by the compass, for he must 
take the helm while the trawl is being shot. He must also acquire a 
knowledge of making and mending nets and nettles, take care of the 
reefing gear and keep it in its proper place, and it is his duty to coil 
away the trawl-warp when the trawl is being hove up. Also, he is ex- 
pected, with the assistance of the “ deck hand,” to prepare the lights and 
flares for use, and to see that they are in their proper places, while the 
spare pump-gear and fog-signals must receive similar attention. As may 
be easily surmised, it is no easy task for a small boy of twelve or thir- 
teen years of age to properly perform these various duties, particularly in 
rough weather, when the energies of a strong man would be severely 
taxed to do the work which is allotted to the cook. But it is sometimes 
wonderful to observe what may be done by a mere child who has been 
trained to the work, and we are told that these boy cooks generally 
perform their duties satisfactorily, though, of course, there is much less 
refinement in the preparation of food than on American fishing vessels, 
